Fish Broth with Oysters and Saffron

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Time to Prepare this Recipe 150 minutes Prep: 60 minutes Cook: 90 minutes
Calories Per Serving and Nutrition Information 243 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

1/4 cup butter, unsalted
1 medium onion coarsely chopped
1 1/2 each carrots ***
3 each celery stalks ***
2 small leeks ***
6 each parsley leaves stems
2 each garlic cloves crushed, peeled
2 each bay leaves
1/2 teaspoon juniper berries
1 large tomato cut into wedges
3 pounds fish bones and trimmings
1 cup wine white, dry
6 cups water cold (approximately)
1/4 teaspoon salt (to taste)
4 each clams
8 each oysters shucked
1 ounce mung beans threads***
8 each radicchio leaves
1/4 teaspoon saffron threads

Directions

** Soak the mung bean threads (also called cellophane noodles) in hot water for twenty minutes.

Drain, and cut into 2-inch lengths.

Set aside.

*** Split the carrots, celery and leeks lengthwise in half.

Clean, peel, and slice the vegetables into 1/2-inch-thick slices.

Melt the butter in a stockpot over medium-high heat.

Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter.

When the vegetables begin to sizzle, reduce the heat to medium low and cover.

Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute.

Add the fish bones and trimmings and white wine.

Cook this mixture for 5 minutes, stirring occasionally.

Add cold water to cover and raise heat to medium high.

Bring to a boil, skimming all of the froth from the surface as it forms.

Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.

Strain the mixture, pressing the solids firmly to extract all liquid.

Discard the solids.

Add salt to taste.

Heat 4 cups fish broth in a saucepan.

Steam clams separately in small amount of broth just until shells open, removing each shell as it opens.

Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom.

Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute.

Place 2 oysters in each bowl. Ladle warm broth into bowls and add 2 tablespoons mung bean threads.

Add radicchio leaves and saffron and serve.

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Nutrition Facts

Serving Size 607g
Amount per Serving
Calories 243 52% of calories from fat
% Daily Value*
Total Fat 14.0g22%
 Saturated Fat 8.0g39%
 Trans Fat 0.0g
Cholesterol 81mg27%
Sodium 315mg13%
Total Carbohydrate 18.0g6%
 Dietary Fiber 3.0g13%
 Sugars 4.0g
Protein 13.0g25%
Vitamin A 100%  Vitamin C 33%
Calcium 7%  Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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